The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

white jardinière sauce (No. 98) round. No. 924. _Cailles aux petits pois._ Proceed exactly as above with the quails, but make the stand entirely of green peas nicely boiled; have ready a pint of stewed peas (No. 1077) with which you have put the quails a few minutes, fill the centre with them, dress the quails round as above, and pour the remainder of the peas in the dish. No. 925. _Turban des Cailles à la Financière._ Roast eight quails in vegetables, but without the vine-leaf and bacon, make a border of forcemeat as for ris de veau à la Turque (No. 673), stand it in your dish, then make a ragout financière (No. 50), but using game sauce instead of brown sauce; put your quails five minutes in the sauce, then dress them round on the border of forcemeat; garniture in the centre, sauce over, and serve. No. 926. _Turban des Cailles aux concombres._ Roast seven quails as before, cut each one in halves lengthwise, have also fourteen pieces of cucumbers the same size, stewed as No. 103, dress them alternately with the halves of quails upon a border of mashed potatoes, and serve with a sauce à la purée de concombres (No. 105) in the centre. No. 927. _Turban de Cailles à la purée de truffes._ Proceed as above, using ten quails instead of seven, and serving with a purée de truffes (No. 53), omit the cucumbers. No. 928. _Quails for Vol-au-vents, or Pâté chaud._ Roast and cut them in halves if for vol-au-vents, put them in a white financière sauce (No. 50), but if for pâtés chauds, in a brown financière twenty minutes before serving. No. 929. _Cotelettes des Pigeonneaux à la Parisienne._ Procure six large pigeons, fillet and form them into cotelettes (see cotelettes de perdreaux, No. 885), stuff with a little forcemeat of fowl, egg and bread-crumb them, and fry a light yellow colour in oil; fry also twelve croutons of bread the size and shape of the cotelettes, and dress them alternately upon a border of mashed potatoes, to form a crown; sauce with